FRIED SHRIMP BITES

Fried Shrimp Bites image

With Autumn just around the corner, and with it all that great Autumn entertaining, here's an easy peasy appetizer that will help keep your guests at bay, while they're waiting for the main course. Be careful though... they won't last very long. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 45m

Number Of Ingredients 20

Ingredients

MARINADE #1 (MILD)
1 Tbsp sweet chili sauce
1 Tbsp tamari, or soy sauce
1 tsp sesame oil
2 tsp garlic, grated
2 tsp ginger, grated
MARINADE #2 (HOT)
3 Tbsp siracha or hot sauce
1 Tbsp tamari, or soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
3 clove garlic, smashed
1/2 medium lime, zest and juice
1 tsp sugar, table variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE FRIED SHRIMP
raw medium shrimp (41/50 count), about 20
20 4×4-inch square spring roll wrappers
1 c peanut oil for frying (or about 1-inch of oil in a skillet)

Steps:

1. THE MARINADE
2. Gather all your ingredients (I'm going for the hot marinade).
3. Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.
4. Chef's Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.
5. Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.
6. Chef's Note: Place them in a small covered bowl, and keep refrigerated until ready for use.
7. After thirty minutes, remove the shrimp from the marinade, and discard the marinade.
8. Chef's Note: Shrimp are typically measured by the number of shrimp per pound. For example, U-10 shrimp have 10 shrimp per pound, where 51-60's have 50 to 60 shrimp per pound. Obviously, the higher the count the smaller the shrimp will be. Besides the numbering system, which is easy to understand, you can also find them listed by name. Here are the more common names, and the corresponding number of shrimp per pound: Name--------Count per pound Extra Colossal Under 10 Colossal 10/15 Extra jumbo 16/20 Jumbo 21/25 Extra large 26/30 Large 31/35 Medium large 36/42 Medium 43/50 Small 51/60 Extra small 61/70
9. THE FRIED SHRIMP
10. Nick the shrimp on the inside curve, to help them stay straight when wrapping.
11. Lay a wrapper on a clean work surface and place a single shrimp horizontally on the bottom edge of the wrapper. Make sure that the tail extends beyond the wrapper.
12. Chef's Note: The tail will be the "handle" that the guest will use to hold and dip the shrimp.
13. Take the left edge of the wrapper, and fold over the shrimp.
14. Moisten all the edges with some water.
15. Fold the top down.
16. Use the right edge to finish the wrap.
17. Lay each roll seam side down on a lightly floured plate or sheet pan.
18. Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.
19. In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.
20. Fry the shrimp rolls in several batches.
21. Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.
22. Drain them on paper towels, and repeat for the remaining rolls.
23. Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy
24. Keep the faith, and keep cooking.